Monovalent salt and pH-induced gelation of oxidized cellulose nanofibrils and starch networks : Combining rheology and small-angle X-Ray scattering
Water quality parameters such as salt content and various pH environments can alter the stability of gels as well as their rheological properties. Here, we investigated the effect of various concentrations of NaCl and different pH environments on the rheological properties of TEMPOoxidised cellulose nanofibril (OCNF) and starch-based hydrogels. Addition of NaCl caused an increased stiffness of the
